Chicken enchiladas are easy to cook and this is even much better if it is cooked in the homemade red sauce which adds a ton of flavor. In order to make this dish you will need a couple of things and this will include 1 lb. boneless, skinless chicken breasts, twelve 6 inch soft corn tortillas, ? cup minced fresh cilantro, 1 cup shredded and divided Monterey jack cheese, 1 cup shredded and divided sharp white cheddar cheese. You will also need 1 cup water, 1 seeded and chopped tomato, one 15 oz. can tomato sauce, 2 tablespoon cumin, 3 tablespoon chili powder, 1 tablespoon canola oil, 1 fine chopped medium onion, 2 seeded and fine chopped jalapenos, 3 cloves minced garlic, cooking spray, meat thermometer, 1 tablespoon sugar as well as salt and pepper.
The first step in making this dish is to combine the jalapeno, oil and onions in a large sauce pan and place on medium heat. This should be cooked while stirring regularly for about 8 to 10 minutes until the onions have softened. You should then stir in the garlic, sugar, cumin and chili powder for less than 30 seconds. You should then mix in the chopped tomato, tomato sauce and water and bring this sauce to simmer on low heat for about 5 minutes and this is when the sauce has slightly thickened. Just like grilling frozen chicken, the chicken should now be nestled into the sauce and the heat maintained at low.
Cover the pan and cook this for about 12 to 20 minutes and use a meat thermometer to check if the temperature is 160 degrees Fahrenheit. Transfer the chicken to another plate and let it cool off. Strain the sauce through a large mesh strainer into a medium bowl and this should be done by pressing down on the tomatoes and onions so that you can extract as much liquid as possible. The reserved solids should then be transferred into a large bowl and set aside. The sauce can now be seasoned using salt and pepper.
Shred the chicken into bite size pieces and add them to the bowl which has the onion mixture. Add the 12 cup of each of the shredded cheeses, ? cup of enchilada sauce as well as cilantro and stir them. Preheat the oven to 425 degrees Fahrenheit and then oil a 9 x 13" baking dish with cooking spray. The tortillas are then supposed to be stacked on a plate and covered with plastic wrap and this should be left on the microwave for 40 to 60 seconds where they will become pliable and warm.
Spoon 1/3 cup of the chicken mixture down the center of each tortilla evenly and then roll the tortilla up around the filling tightly and then place it on the baking dish seam side down. Spray the top of the enchiladas with cooking spray and place them in the oven uncovered for about 7 minute until the tortillas are slightly brown. They should then be removed from the oven and poured with the sauce over the top. You should then sprinkle them with the remaining shredded cheese and cover the dish with foil and bake for approx 20 minutes. you should then remove the foil and bake for an additional 5 minutes until the cheese is browned.
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This article touched the basics of the topic. I have 2 more resources related to the above. They are grilling frozen chicken and chicken enchiladas . Do consider reading them.
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